When I want lasagna, I want unmistakable comfort food. This keto lasagna definitely fits the bill because it is nothing but the good stuff. No zucchini noodles to be found! The best part is this lasagna recipe can be made any night of the week. It’s that easy!
I am all about keto dinners that my whole family will eat. If I were to have put zucchini noodles or cabbage noodles in this keto lasagna…they would have turned their nose up really quick.
THE MEAT AND SAUCE LAYER
Our first layer of the lasagna is going to be our meat and sauce layer. This consists ground beef, Italian Sausage, and marinara sauce.
We cook that all together and then layer half of it in a 9×13 casserole dish.
THE RICOTTA CHEESE LAYER
This layer goes on top of the meat layer and it consists of ricotta cheese, egg, Italian seasoning and parmesan cheese. We put this entire mixture on top of our beef layer.
Now we layer the rest of the meat mixture on top.
And finally we top it with mozzarella cheese and parmesan.
Bake in the preheated oven for 30 minutes or until it is nice and bubbly.
FREEZING KETO LASAGNA
If you want to freeze the whole lasagna, assemble it in a foil 9×13 baking pan and then wrap tightly with foil. Place in the freezer and keep frozen for up to 2 months. When you are ready to serve it, remove it from the freezer and bake in the oven until the internal temperature reaches 165F.
Some other amazing casserole recipes that my family loves:
- Loaded Cauliflower Rice Casserole
- Meat Lovers Pizza Casserole
- Keto Breakfast Casserole
- Chicken Cordon Bleu Casserole
Keto Lasagna - No Zucchini!
INGREDIENTS
For the Meat Layers
- 1 Pound Ground Mild Italian Sausage
- 1 Pound Ground Beef
- 1/2 Cup diced onion
- 1 teaspoon minced garlic
- Salt and pepper
- 1 24 ounce Jar Marinara (click here to see my favorite brand)
For the cheese layers
- 15 Ounces Ricotta cheese
- 2 large eggs
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon minced garlic
- 2 Cups shredded Mozzarella cheese
- 1 1/2 Cups Shredded Parmesan Cheese
INSTRUCTIONS
- Preheat the oven to 375F
- For the meat layer:
- In a large pot over medium high heat, brown and crumble the sausage and ground beef with the onion and garlic. Season with salt and pepper. Stir in the marinara. Remove from the heat and set aside.
- For the ricotta layer:
- mix together the ricotta, eggs, Italian seasoning, garlic, and 1 cup of the parmesan cheese.
- Assemble the lasagna:
- In a large 9x13 casserole, layer half of the meat mixture in the bottom.
- layer all of the ricotta mixture on top
- Now the rest of the meat mixture goes on top of the ricotta mixture
- Finish off by sprinkling the mozzarella and the remaining 1/2 cup of parmesan.
- Bake in the pre-heated oven for 30 minutes.
- Remove from oven and serve.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- Freezing instructions: If you want to freeze the whole lasagna, assemble it in a foil 9x13 baking pan and then wrap tightly with foil. Place in the freezer and keep frozen for up to 2 months. When you are ready to serve it, remove it from the freezer and bake in the oven until the internal temperature reaches 165F.
Jill says
Made this and we love it! Husband even asked me to make again. Convenient for me as we get 2 + meals from it. Thanks Jennifer!
Natalie says
This looks fantastic. Can’t wait to make this for my family. I bet they will love this new low-carb lasagna. We all trying to eat more healthier lately. Thanks for recipe and all the tips.
Jo says
That lasgna looks terrific. I do love the fact that it’s so easy to make and keto friendly. Meat and cheese, who can resist!?
Paige says
YUM, I wouldn’t have thought to make it this way, but you have a great idea here! I’ve got this one book marked!
Marisa F. Stewart says
This would be a huge hit with the carnivores and cheese lovers in our family. It certainly wouldn’t last long and I doubt I’d have any left over. I really don’t think we’d miss the pasta in this dish. A winner in my book.
Kushigalu says
Drooling over this lasagna. So delicious and easy to make. Can’t wait to try this out
Sharon says
This is a wonderful keto lasagna recipe that cuts out the noodles and makes me sure that I won’t miss them.
Lori | The Kitchen Whisperer says
Cheese, meat, and sauce… what’s not to love?! This sounds like my kind of lasagna for sure! I can’t wait to try it out!
Denise says
This lasagna looks amazing! I can’t wait to try this out, I think my family will love it.
Kelly Anthony says
My husband won’t touch zucchini so this keto lasagna that is loaded with meat and cheese will be perfect for our family.
Aleta says
I love lasagna and am always looking for ways to cut carbs. This lasagna is perfect! All that cheesy goodness looks incredibly delicious!
Velly says
Just made it today, love the lasagna, goes really well with the keto garlic bread. Thanks for the recipe!
ps: Can I freeze the leftovers?
jenniferbanz says
yes, leftovers freeze nicely!
Jill says
Thanks for this recipe, I can have lasagna again! My husband says “not bad lasagna honey” actually high praise from him 😋
All the flavor and surprised I don’t miss the noodles. 😯
I served with a simple green salad with sugar free paleo Caesar dressing.
Will make again!!!
Veena Azmanov says
This is surely a party meal with all the combinations. Super delicious and cheesy. My family to love it all.
Lauren Vavala - Delicious Little Bites says
Oh yum! I love this idea for keto lasagna. Such a hearty, filling dish too! I’m definitely adding this one to my must-make list now that I’m about to jump back into keto.